Ingredients
RASPBERRY SAUCE
- 12 oz.
fresh or frozen raspberries
- 1/4 c.
(50 g.) granulated sugar
- 1 1/2 tsp.
cornstarch
Juice of 1/2 lemon
CRUST
- 1
(10 oz.) box shortbread cookies
- 1/4 c.
(50 g.) granulated sugar
- 1/4 tsp.
kosher salt
- 4 tbsp.
unsalted butter, melted
CHEESECAKE
- 4
(8 oz.) blocks cream cheese softened
- 1 c.
(200 g.) granulated sugar
- 3
large eggs
- 1/4 c.
(55 g.) plain Greek yogurt, preferably whole-fat
Juice and zest of 1/2 lemon
- 1 tsp.
pure vanilla extract
- 1/2 tsp.
kosher salt
Raspberries, for serving (optional)
How to:
RASPBERRY SAUCE
- Step 1In a medium pot over medium heat, combine raspberries, granulated sugar, cornstarch, and lemon juice. Bring to a boil, stirring often, and cook until raspberries are completely broken down 6 to 8 minutes.
- Step 2Strain sauce through a fine-mesh strainer into a medium bowl; discard solids. Let cool completely.
- Step 3Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.
CRUST
- Step 1Preheat oven to 325°. Wrap the outside of an 8" or 9" springform pan in foil. In a food processor or resealable bag, crush cookies into fine crumbs. Transfer crumbs to a medium bowl. Add granulated sugar and salt and stir to combine. Add butter and stir until the mixture holds together when pressed with your fingertips and resembles wet sand.
- Step 2Press cookie mixture into the bottom and up sides of the prepared pan.
- Step 3Bake crust until lightly golden, 12 to 15 minutes. Let cool.
CHEESECAKE
- Step 1In the large bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, and granulated sugar until smooth. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon zest, juice, vanilla, and salt and beat until combined.
- Step 2Pour about half of the batter over the cooled crust. Spread a thin layer of raspberry sauce over top. Gently pour the remaining batter over the sauce. Dot sauce all over top. Using a toothpick or knife, swirl sauce into the batter. Reserve remaining raspberry sauce for serving.
- Step 3Place the springform pan in a large roasting pan. Place the roasting pan in the oven. Carefully pour in enough boiling water to come about 2" up the sides of the springform pan.
- Step 4Bake cheesecake until the center only slightly jiggles, 60 to 75 minutes.
- Step 5Turn off the oven, prop the door open, and let the cheesecake cool in the oven for 1 hour.
- Step 6Remove the foil from the outside of the pan. Refrigerate until chilled, at least 4 hours, or up to overnight.
- Step 7Top cheesecake with raspberries. Serve the remaining raspberry sauce alongside.
No comments:
Post a Comment